International experience in ensuring the quality and competitiveness of food products n. Sh. Muminov d

NOVATEUR PUBLICATIONS
JournalNX- A Multidisciplinary Peer Reviewed Journal
ISSN No:
 
2581 - 4230 
VOLUME 7, ISSUE 1, Jan. -2021
357 | 
P a g e
management system at the enterprise based on 
HACCP principles (Hazard Analysis and Critical 
Control Point, which means risk analysis and 
critical control points), which are a key element 
of the family of international standards. ISO 
22000. 
Food processing companies ensure the 
safety of their products and conduct their wn 
controls.
The functioning of the enterprise self-control 
system is audited by a government agency.
The basic principles legally declared by the 
EU countries in the field of veterinary medicine 
and foodstuffs require the adoption of 
obligations on "self-control" at the enterprise, 
veterinary supervision of food products at the 
enterprise, as "self-control" of the functioning 
of unified border control bodies, EU-approval 
of certain enterprises and organizations , 
regionalization in crisis cases. 
EU food law ensures the free circulation of 
food and feed. Regulation (regulation) EC No. 
178/2002 of the European Parliament and of 
the Council establishes: 
General principles and requirements for 
food safety; 
Food safety procedures; 
The obligations of the participants related 
to food and feed at all stages of production and 
consumption; 
Responsibility 
for 
food 
products of 
organizations participating in the food chain, 
the basis of a rapid response system for 
notification of immediate or indirect risks to 
human health, and is determined by the 
European Coordinating Body for Food Safety. 
Such an EU body is the European Food 
Safety Authority (EFSA), which includes 8 
scientific committees (scientific groups). The 
main task of the committees is to provide 
scientific advice and substantiation to EFSA, 
which should provide scientific and technical 
support, 
independent 
information 
and 
exchange of information on risks, a high level of 
protection of human life and health. 
Collecting and analyzing the data obtained 
allows monitoring and better characterization 
of risks that have a direct or indirect impact on 
food and feed safety. 
The European Food Safety Authority is 
responsible for risk analysis (a mandatory 
procedure of three elements: risk assessment 
(scientific advice and analysis of information: 
identification and description of the hazard; 
exposure 
assessment; 
risk 
description); 
exchange of risk information (about hazards 
and risks 
- 
professional competence , 
prevalence, transparency in relation to the 
consumer); risk management (legislation and 
supervision) - the formation of legislation in 
the EU and member countries where food 
supervision is carried out by the FVO in 
Dublin). 
Information on control systems may be 
requested from third countries. The function of 
laboratory control is transferred to importing 
countries, subject to supervision by EU 
authorities (reference laboratories). 

---